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Main Ingredients | Split Bengal gram (chana dal), Rice flour |
Cuisine | Indian,Maharashtrian |
Course | Mithais |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Chana Dal Modak
- 1 cup Split Bengal gram (chana dal) soaked for 1 hour and boiled till ¾ done
- 2 cups Rice flour
- 1 1/2 tabl tablespoons Ghee
- 1 cup Jaggery (gur) chopped
- 3/4 cup Fresh coconut scraped
- 1/4 teaspoon Green cardamom powder
- a pinch Salt
- for greasing Oil
Method
- Put the boiled chana dal into a chopper and crush it coarsely.
- Heat 1½ tbsps ghee in a non-stick pan, add the crushed chana dal and sauté for 2-3 minutes.
- Add jaggery, mix and cook on medium heat till the mixture leaves the sides of the pan and thickens slightly.
- Add coconut and green cardamom powder, mix and cook for 1-2 minutes. Transfer the mixture into a bowl and set aside to cool completely.
- Meanwhile to make the dough, boil 2 cups water in a deep non-stick pan. Add salt and remaining ghee.
- Add rice flour, mix and switch the heat off. Cover with a lid and set aside for 1-2 minutes.
- Transfer the dough into a large plate and knead lightly with a cup while the dough is still warm. Continue to knead till a soft dough is formed and cover with a damp muslin cloth.
- To make the modaks, grease your palm with a little oil, take a portion of the dough and shape into a ball. Place the dough ball on a worktop and roll into a medium disc.
- Grease a modak mould with some oil, place a dough disc in it and press it well against the sides of the mould. Now place a portion of the chana dal mixture and cover the bottom with some more dough close the mould. Demould and place it on a perforated plate.
- Heat sufficient water in the lower part of a steamer, place the perforated plate in it. Close the steamer with its lid and steam for 8-10 minutes.
- Transfer them onto a serving plate, garnish with saffron strands and serve warm.
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